Line Cook

Discovery Land Company•Las Vegas, NV

13d•Onsite

About The Position

The Summit Club, located near Las Vegas, NV, is seeking a Line Cook to join its Culinary Department. This role is crucial in supporting the culinary team with food preparation, deliveries, and maintaining kitchen cleanliness. The Line Cook will work with diverse ingredients and cooking styles, requiring a broad knowledge and passion for food. This position involves collaborating with the entire culinary team to create unique and enjoyable dining experiences, contributing to the overall Discovery Land Company experience for members and employees.

Requirements

Minimum 1 year line/prep cook experience in a fine dining restaurant, luxury resort, or private club.
Ability to chop, prepare, or cook food items and familiarity with a range of cooking techniques.
Understand and abide by all federal, state, and local food safety and sanitation regulations, including state-required food handler certificates.
Must be able to work flexible work hours/schedule including evenings, weekends, and holidays.
Long hours may be required due to business demands.
Positive attitude, professional demeanor, and exceptional communication and interpersonal skills to deliver service to members, guests, and team members.
Ability to work in a team environment.
Ability to stay calm and focused during the busiest of times.
Ability to read, write, speak, and understand English; additional languages preferred.
Ability to meet the physical demands of the position including, but not limited to, working indoors and outdoors in all weather conditions, standing, walking, and moving for periods of greater than eight (8) hours, and lifting and carrying items sometimes greater than fifty (50) pounds.

Nice To Haves

High School diploma, GED or equivalent vocational training with job-related courses.

Responsibilities

Assist in the setup and preparation of the culinary program for the season and on a daily basis.
Set up assigned station with predetermined mise en place to ready the station for service.
Prepare food items for all food outlets according to designated menus/recipes by the Executive Chef.
Prepare food items for members/guests as requested using quality predetermined methods in a timely and confident manner.
Cook all food according to recipes, quality/presentation standards, and food preparation checklists.
Demonstrate safe and proper use of all equipment at all times, checking to ensure correctness of temperatures of appliances/food.
Demonstrate proper and efficient production of food items to achieve maximum productivity and reduce kitchen waste.
Monitor all food quality and presentation while preparing food.
Stock and rotate food.
Alert Sous Chef of low inventory items.
Work line, salad station, prep station, and any other stations as needed.
Control the pace of food orders and set the tone for the ticket flowing process.
Peel and chop vegetables.
Prepare cuts of meat, fillet and debone fish.
Put away deliveries of stock.
Clean stations and equipment, and other areas as necessary.